Statistical evaluation of four-parameter moisture sorption isotherm models
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Publisher
Centre for Evaluation in Education and Science (CEON/CEES)
Link
https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2020/1821-44872001001M.pdf
Reference24 articles.
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3. Castillo, M.D., Martínez, E.J., González, H.H.L., Pacin, A.M., Resnik, S.L. 2003. Study of mathematical models applied to sorption isotherms of Argentinean black bean varieties. Journal of Food Engineering 60(4), 343-348;
4. Enderby, J.A., 1955, Water adsorption by polymers, Transactions of the Faraday Society, 51 (1), pp. 106-116;
5. Kaymak-Ertekin, F., Gedik, A. 2004. Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes. LWT-Food Science and Technology, 37(4), 429-428;
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1. Review models of sorption isotherms;Journal on Processing and Energy in Agriculture;2022
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